Vanilla Wafer Cake holds a special place in Southern kitchens and family gatherings. Its rich flavor, tender crumb, and subtle sweetness make it a beloved dessert that never fails to impress. Each bite reveals the magic of crushed vanilla wafer cookies combined with toasted pecans and coconut, creating a cake that’s as simple as it is satisfying. Here’s how you can make this old-fashioned favorite at home.
What Is Vanilla Wafer Cake?
Vanilla Wafer Cake is a buttery Bundt cake that uses crushed vanilla wafer cookies in place of traditional flour. The cookies, sweetened coconut, and chopped nuts bind together to develop a moist texture, while eggs and butter ensure a rich crumb. This cake often surprises those who try it for the first time; the ingredients blend so smoothly, you’d never guess the secret component is a childhood snack cookie.
Ingredients: Building Blocks of Flavor
Gathering the right ingredients will guarantee your cake comes out perfect each time.
| Ingredient | Purpose & Tips |
|---|---|
| Vanilla wafer cookies | Serve as the foundation. Crush for easy mixing. Use Nilla Wafers or similar. |
| Unsalted butter | For flavor depth and moisture. Softened for easy creaming. |
| Granulated sugar | Sweetens and stabilizes. Makes a golden crust. |
| Eggs | Bind the batter. Room temperature yields the best blend. |
| Milk (whole or evaporated) | Adds moisture and soft crumb. Both choices work well. |
| Vanilla extract | Boosts the cookie flavor. Pure extract brings out the best aroma. |
| Sweetened coconut | Brings chew and delicate sweetness. Toast for deeper flavor. |
| Chopped pecans or walnuts | Gives crunch and nutty balance. Toasting enhances taste. |
Nuts and coconut are classic, but the cake remains flexible. You can omit or swap them for other mix-ins, creating your own family version.
Equipment You’ll Need
- Bundt cake pan (10–12 cup size)
- Stand mixer or handheld electric mixer
- Mixing bowls
- Food processor or rolling pin for cookie crushing
- Rubber spatula
- Cooling rack
Step-by-Step: Making Vanilla Wafer Cake
1. Prep Work: Smooth Beginnings
Begin by gathering your ingredients and giving your butter an hour on the counter. Set your eggs out too, so they lose their chill. Preheat your oven to 325°F (160°C). Prepare your Bundt pan meticulously—grease all the nooks with shortening or butter, then dust with flour. This step helps prevent sticking, which Bundt cakes are notorious for.
For the cookies, I use a food processor to pulse vanilla wafers into fine crumbs. If you don’t have one, place the cookies in a zip-top bag and crush them with a rolling pin. Aim for a mixture of fine crumbs and a few small pea-sized pieces for texture.
Toast your pecans or walnuts and coconut on a baking sheet at 325°F for about 5 minutes. Stir halfway through to ensure even color, and cool before using.
2. Creaming the Base: Butter, Sugar, and Eggs
In your mixing bowl, beat the softened butter and sugar together until pale and a bit fluffy—about 3–4 minutes on medium speed. Add eggs, one at a time, beating well after each addition. This thorough incorporation helps the cake rise and gives it moisture.
Pour in the vanilla extract, mixing just until combined.
3. Bringing It Together: Mixing and Folding
Add half the crushed vanilla wafers, then half the milk, and mix gently. Alternate with the rest of the wafers and milk to combine everything without overworking the batter. Fold in the toasted coconut and nuts using a rubber spatula, distributing them evenly for a uniform cake crumb.
4. Baking: Patience Pays Off
Transfer the batter into your prepared Bundt pan, spreading it evenly. Tap the pan on the counter to release air bubbles. Place it in the center of the oven and bake for 60–70 minutes. Begin checking at the one-hour mark by inserting a toothpick into the thickest part; it should emerge with a few moist crumbs.
If the top browns quickly, cover the pan loosely with foil in the last 20 minutes.
5. Cooling and Releasing
Cool the cake in the pan for 15 minutes on a rack. Then, run a thin spatula around the edges. Invert onto a serving plate and lift away the pan with care. Let the cake cool fully before slicing or serving.
Serving Suggestions: Every Occasion Covered
Vanilla Wafer Cake is delicious as is, but you can dress it up for any event:
- Serve with coffee or tea for breakfast or brunch.
- Dust with powdered sugar for an easy finish.
- Pair slices with whipped cream and fresh berries for a light dessert.
- Drizzle with caramel or chocolate sauce for extra indulgence.
- Add a scoop of ice cream to make it a centerpiece.
The cake’s dense, hearty texture holds up well to toppings, sauces, or even a layer of cream cheese frosting if you prefer.
Tips and Troubleshooting for the Best Results
Crushing Cookies:
Aim for mostly fine crumbs, but don’t turn the wafers into powder. The crumb texture keeps the cake airy.
Pan Prep:
Shortening works better than spray in Bundt pans. Dust with flour and tap out the excess.
Batter Texture:
Once you add the last of the cookies and milk, mix just until blended. Overmixing can lead to a rubbery crumb.
Nuts and Coconut:
Always toast before adding to the batter for deeper flavor and better texture. If you’re not a fan of coconut or pecans, try toasted almonds, hazelnuts, or even dried cherries.
Oven Variability:
Ovens may run hot or cool. Test doneness early. The toothpick test is your best guide.
Frequently Asked Questions
Can I make Vanilla Wafer Cake without a Bundt pan?
Yes. Use two 9-inch round pans or a 9×13-inch pan instead. Adjust the baking time to 35–45 minutes and check for doneness.
Why did my cake stick to the pan?
Bundt pans are tricky. Proper greasing and a dusting of flour are vital. Don’t let the cake sit too long before inverting—15 minutes is the sweet spot.
How can I customize my cake?
Swap out nuts or coconut for other favorite mix-ins: mini chocolate chips, dried pineapple, apricots, or cherries. The base recipe adapts well.
Can I use lower-fat milk or butter alternatives?
Whole milk or evaporated milk makes the crumb moist and tender. Using skim milk could make the cake dry. For best flavor and texture, stick to full-fat dairy and real butter.
Storage and Make-Ahead
Vanilla Wafer Cake keeps exceptionally well, making it perfect for busy cooks and party planners.
- Room Temperature: Store in an airtight container for up to two days.
- Refrigerator: Wrap in plastic or keep in a container for up to five days.
- Freezer: Wrap slices or whole cake tightly in plastic, then foil. Freeze for up to three months. Thaw overnight in the refrigerator before serving.
Individual slices can be microwaved for a few seconds to revive their warmth and aroma.
Vanilla Wafer Cake: The Appeal of Tradition
Few cakes match the nostalgic charm and adaptability of Vanilla Wafer Cake. Each family puts its spin on it, but the essentials—crushed cookies, butter, and eggs—remain unchanged. The result is a recipe that doesn’t require frosting or elaborate presentation to stand out on the table.
This cake fits any moment, from potlucks to spirited holiday feasts. Its texture, a cross between pound cake and blondie, promises satisfaction in every bite.
Try it once, and you’ll see why this cake remains a staple in so many households. Its guaranteed crowd-pleasing reputation means you likely won’t have leftovers—but if you do, you know exactly how to keep them fresh.
Related Desserts to Try Next
If you loved Vanilla Wafer Cake, consider adding these classics to your baking rotation:
- Hot Milk Cake
- Buttermilk Pie
- Apple Crisp
- Chocolate Cobbler
Each offers a window into the comforting world of old-fashioned baking. The only hard part is choosing which to bake next.
Vanilla Wafer Cake
This vanilla wafer cake is rich and buttery. It’s ready in a flash. It’s packed with crushed wafers, pecans, and coconut. The cake is super moist and totally irresistible.
Ingredients
- 7 ounces sweetened shredded coconut or flakes
- 1 (11-ounce) box vanilla wafers, crushed into fine crumbs
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup whole milk or evaporated milk
- 6 large eggs
- 1 3/4 cups granulated sugar
- 1 cup finely chopped pecans
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°Fahrenheit. Thoroughly grease and flour a 10-cup Bundt pan. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the crushed vanilla wafers and milk to the batter, alternating between the two. Begin and end with the wafers, mixing gently after each addition to maintain a smooth consistency.
- Stir in the vanilla, chopped pecans, and sweetened coconut, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 60–70 minutes or until a toothpick inserted into the center is removed cleanly.
- Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a cake stand or serving plate. Let the cake cool completely before slicing and serving. Enjoy!